Egg nutritional value: the most digestible product

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Meaning of proteins

The metabolism of any living organism would be impossible without the constant replenishment of the supply of substrates, the breakdown of which produces the substances necessary to build their own cells and extract energy.

The most important organic compounds for humans are proteins, because they perform the most important functions in the body: they are transporters of other molecules and ions, hormones and enzymes. However, if most of the amino acids, from which, in fact, proteins are built, can be synthesized in our body, then ten others - irreplaceable - a person can receive only with food. That is why the nutritional value of the egg is so high: it contains a good half of the essential amino acids - leucine and isoleucine, threonine, methionine and phenylalanine. In addition, this amazing product contains calcium and iron, manganese and zinc, as well as vitamins A, E and group B, and two-yolk ones are also additionally enriched with iodine and selenium.

Egg contents

The nutritional value of egg protein is determined precisely by the amino acids in its composition, andalso a high degree of its assimilation in the human intestine. This is one of the few sources of pure waste-free protein, even meat fiber protein can be absorbed by no more than 80%, while egg protein can be absorbed by 95, or even 100%. In addition, it contains folic acid, riboflavin and 12 essential vitamins: A, D, E, K, B2, B6 and B12.

But the nutritional value of an egg is also contained in the yolk, which makes up about a third of the total mass of the product, namely, it contains fatty acids, iron and vitamin D, which is so necessary in childhood, when the child’s bones have not yet grown stronger and saturated with calcium and phosphorus. Therefore, hard-boiled eggs will by no means be superfluous in the diet of a child at least 6 months old, and complementary foods should be started gradually, with minimal doses of this high-calorie product. Also, the yolk can be added to mashed potatoes or porridge. Some preference is given to quail eggs, the nutritional value of which for a child is somewhat higher in comparison with ordinary chicken ones, namely, they contain more proteins and vitamins A and B1, B2 and B12. And they are also lower in calories, which allows you to consume them in slightly larger quantities.

Shell

However, the nutritional value of an egg is also determined by the shell, since it contains a whole set of important trace elements: fluorine, copper, manganese, phosphorus, silicon, sulfur, and many others, which is much more useful than any drug multivitamin, which is a synthetic product. To use the shellyou must first wash it thoroughly in warm water, and then cook for 5 minutes in boiling water, it can be ground into powder and eaten in this form, however, the amount must be strictly dosed. Thus, the nutritional value of eggs makes this product almost indispensable for the human body, and especially in childhood. It is a rich source of protein, vitamins and minerals, but also cholesterol. Therefore, for people with cardiovascular diseases, the intake of eggs and mayonnaise prepared on their basis is indicated in limited quantities.